Pavlova with boozy cherries

Pavlova with boozy cherries and mango coulis is the perfect dessert for summer! Pavlova, essentially a large meringue cake with a crisp crust and its wonderfully light and fluffy inside. Usually served with whipped cream and fresh fruits, here I change things up a bit by serving it with season fresh mango coulis , cherries cooked in red wine and loading it up with fresh fruits. Delightful and perfect to serve for any special occasion or even Sunday brunch with friends and family!

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“Magic happens when you don’t give up, even though you want to.
The universe always falls in love with a stubborn heart” – JmStorm.

There must be some truth in this quote right? Thankfully I have never been able to quit something I love. Hard work. Talent. Determination. These are words each of us should remember to act on. Anyways so turns out the universe does really love a stubborn old soul like me. Reason? Well I have some very exciting news to share you guys!

Starting July I am finally (about time as my friends tell me) doing pop up dinners!! I will probably be AWOL till the 10th July. Knowing me, I am sure you will understand that when I take something up I do more than my best and since feeding people is a life long pleasure and source of joy to me, you can very well imagine how thrilled I must be. A huge thanks to the team of The Local, Raipur who trusted me and my culinary skills enough to give me this opportunity.

I am going to be cooking up a storm for the good folks of Raipur very shortly. A 5 course degustation menu and a 5 course dessert and cocktail pairing. Fingers crossed I cook well, present the food well and everyone loves it!! Please say a little prayer for me!! Amen!

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So anyways if you watch me on IG Stories, you would have caught the full rendition of this beautiful and near perfect pav as I was making it. Frankly speaking I cook way too often and obviously cant blog every dish. So only the really special ones go up here. Take this Pavlova with boozy cherries for example. Apart from the fact that its really easy to make (a must in my life), it also involves hardly any work. You put it in an oven for a few hours and forget. Do your job, write that mail, take a power nap, do some power yoga, read a book, play with the kid, finish that presentation or even make dinner. The world is your oyster and pavlovas gift you the gift of time! Although pretty darn good with whipped cream (dont forget to add a little kahlua in there) I wanted to celebrate my favorite summer fruits. Ergo; the mango coulis and boozy cherries!! 

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I have a plethora of mango recipes on the blog, dont forget to take a look and make some. But apart from the fact that mangoes and cherries are in season, the fact is mango coulis is perfect on a Pavlova with boozy cherries. The pavlova itself is crisp outside and fluffy inside..like a giant marshmallow! Topped with fruits, cream and other things this Pavlova with boozy cherries is a showstopper, at any party. 

“Find something you’re passionate about and keep tremendously interested in it.” I was 28 when I started cooking; up until then, I just ate. And now I cook more than I eat!! Irony. But seriously though, does anything spell summer better than this pavlova?? I drizzled on some mango-cardamom-saffron purée on it as well as some cherry compote cooked in good ol’ red from bigbanyanwines. So so delicious!

Don’t let the summer go by without you attempting this at least once! 

Xo,

S.

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More inspirations: 

Disclaimer: This recipe has been inspired by the original domestic goddess, Nigella Lawson.
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Pavlova with boozy cherries

A lighter than air meringue like crust dessert with marshmallow like centre. Topped with season fresh mango coulis and boozy cherries, this pavlova is a must make for any occasion and summer brunches. 

Course Dessert
Cuisine Australian, English
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 1 large pavlova

Ingredients

  • 6 large egg whites , carefully separate so that not even a speck of yolk falls in the egg whites.
  • 1 cup sugar I used castor sugar, you may swap with icing sugar
  • 1 tsp lemon juice
  • 2 lemon zest
  • 2 1/2 tsp cornstarch/cornflour

For the mango coulis

  • 2 puree of mangoes i used Alphonso
  • 1/2 cup Greek yogurt
  • 1 tbsp honey adjust as per your own taste.

For boozy cherries

  • 1 cup red cherries, pitted and halved
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tsp vanilla essence
  • 1/2 cup red wine
  • 1 juice of lemon

Others:

  • 1 mango , cut into thin strips
  • 10 cherries whole
  • kiwi, strawberry, raspberry, chocolate shavings, passionfruit all go well with pavlova. Choose your own fruit.

Instructions

  1. Start by carefully separating the eggs. Make sure the egg whites are in a completely dry, grease free large mixing bowl. 

    Preheat the oven to 190°C/gas mark 4/350°F .

    Beat the egg whites until stiff peaks form , then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.

    Next sprinkle the cornflour, zest and lemon juice over the meringue and gently fold until everything till it is  thoroughly mixed in. 

    Take a baking tray. Cut a parchment according to the size of the serving tary. I used a 23cm tray. 

    Now smear little dots of the meringue mix on the tray, then place the parchment. This will ensure the meringue doesnt move too much on the paper, makes it easier to shape. 

    Mound onto the lined baking tray in a fat circle approximately 23cm/10inches in diameter, smoothing the sides and the top with a knife or spatula.

    Place in the oven, then immediately turn the temperature down to 110°C, and cook for 90 mins.

    Turn off the oven and let the pavlova remain inside the oven for another 2 hours or till completely dry. 

    Keep the oven door slightly open. When done, the pavlova should easily peel away from the parchment. 

Serving:

  1. To serve (do this only when you are ready to eat).

    Pile on some whipped cream on the pavlova, add some of the mango coulis, red wine cherries, fresh fruits. 

    Serve immediately. 

    Wrap the pavlova (without the toppings) in clingfilm and put it in an air tight container for a day. 

For the mango:

  1. Blend everything together. Taste, adjust sweetness, store in refrigerator till needed.

For the red wine cherries:

  1. Put all the ingredients to boil, let it simmer for 25 mins till thick, dark and syrupy. Taste, adjust sweetness or more lemon juice, cool and keep aside. 

5 thoughts

  1. I just saw your post about the pop up dinner on facebook. the menu sounds so interesting. All the best to you and I bet with all that passion you have, the dinner will be a success.

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